Hawaiian Chicken Sheet Pan Recipe
Nothing says tropical comfort like a Hawaiian Chicken Sheet Pan Recipe. Juicy chicken meets pineapple, peppers, and onions on one pan.
Ingredients
- 4 boneless chicken thighs
- 2 cups pineapple chunks
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F.
- Line sheet pan with foil.
- Place chicken thighs on pan.
- Mix soy sauce, honey, and oil.
- Add vinegar, garlic, and ginger.
- Season mixture with salt and pepper.
- Pour marinade over chicken evenly.
- Toss vegetables with little marinade.
- Spread vegetables around chicken.
- Add pineapple chunks across pan.
- Bake pan for 25 minutes.
- Flip chicken halfway through baking.
- Cook until chicken reaches 165°F.
- Remove pan from oven carefully.
- Rest chicken five minutes before serving.
Notes
- Use chicken breasts if thighs unavailable.
- Add jalapeños for a spicy kick.
- Fresh pineapple tastes better than canned.
- Line pan well to avoid sticking.
- Do not overcrowd the pan.
- Marinate chicken longer for richer flavor.
- Serve hot for the best taste.